\nIn a small bowl, stir together \u2153 cup (80 grams) warm water, yeast, and \u00bd teaspoon (2 grams) granulated sugar until well combined. Let stand until foamy, 5 to 10 minutes.<\/span><\/p>\n<\/li>\n\nIn the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 5 tablespoons plus 2\u00bd teaspoons (70 grams) sugar at low speed until combined. Add 6 tablespoons (84 grams) cold butter; beat until mixture resembles coarse crumbs, about 2 minutes. Add remaining 1 cup (227 grams) cold butter; pulse mixer between low speed and \u201coff\u201d just until butter is coated with flour.<\/p>\n<\/li>\n
\nAdd cold milk to yeast mixture; while pulsing mixer between low speed and \u201coff,\u201d add yeast mixture to flour mixture in a slow, steady stream just until a shaggy dough comes together. (There will still be large pieces of butter.)<\/p>\n<\/li>\n
\nLightly dust work surface with all-purpose flour. Turn out dough onto prepared surface, and shape into a 7-inch square. (Dough will be soft and slightly sticky.) Wrap in plastic wrap, and freeze for 30 minutes.<\/p>\n<\/li>\n
\nLightly dust work surface with all-purpose flour. On prepared surface, roll dough into an 18×9-inch rectangle, lightly dusting surface and top of dough with all-purpose flour as needed. Fold dough in half so short sides meet. Pat fold to mark center. Unfold dough, and pull one short side to center. Pull opposite side to center so short sides are touching. Pinch seams together; fold dough along center seam, like closing a book. Rotate dough 90 degrees; repeat rolling and folding procedure one more time. (Dough will start out soft, rough, and somewhat sticky but will come together; turn dough over as needed so edges are rolled out as evenly as possible.) Wrap in plastic wrap, and freeze for 15 minutes.<\/p>\n<\/li>\n
\nRepeat rolling and folding procedure one more time. (If dough is resisting or feels too soft, wrap in plastic wrap and freeze for 10 to 15 minutes before continuing.) Wrap in plastic wrap, and freeze for 30 minutes or refrigerate for 1 hour.<\/p>\n<\/li>\n
\nSpray 9 wells of 2 (6-well) popover pans or 2 (6-cup) jumbo muffin pans with baking spray with flour.<\/p>\n<\/li>\n
\nLightly dust work surface with all-purpose flour. On prepared surface, roll laminated dough into a 20\u00bex18\u00bd-inch rectangle. (If dough or butter feels too soft, wrap in plastic wrap and freeze for 10 to 15 minutes before continuing.) Using a pizza cutter or sharp knife, trim \u00bc inch off all sides of dough to make a 20\u00bcx18-inch rectangle.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Filling<\/h4>\n\n- \n
In a small bowl, whisk together brown sugar, flour, cinnamon, and salt.<\/span><\/p>\n<\/li>\n- \n
Using a pastry brush, brush melted butter onto dough. Sprinkle brown sugar mixture evenly onto butter. Using a sharp knife or pizza cutter, cut dough into 27 (6×2\u00bc-inch) rectangles.<\/p>\n<\/li>\n
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Place 1 dough strip on work surface. Top with another dough strip, staggering so \u00bd inch of short end of strip extends beyond first strip. Top with a third dough strip, staggering another \u00bd inch so third strip extends beyond second strip. Starting with bottom strip, gently roll up strips together into a log, pushing center of log up about \u215b inch. Place in a prepared well. Repeat stacking and rolling procedure with remaining dough. Loosely cover with a piece of greased plastic wrap. (Do not secure plastic wrap. You don\u2019t want to put any weight or pressure on proofed dough.) Let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until very puffed and dough jiggles slightly when pan is shaken, 1 to 1\u00bd hours.<\/p>\n<\/li>\n
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Preheat oven to 425\u00b0F (220\u00b0C).<\/p>\n<\/li>\n
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Place buns in oven; immediately reduce oven temperature to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n
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Bake until golden brown and an instant-read thermometer inserted in center registers 210\u00b0F (98\u00b0C), 20 to 25 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool on a wire rack for 10 to 15 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Topping<\/h4>\n\n- \n
In a shallow dish, whisk together granulated sugar, brown sugar, and cinnamon. Dredge buns in sugar mixture to fully coat. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n